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Roasted Beet Salad
Here’s a favorite for all beet lovers. This salad makes a hearty meal or a side dish favorite.
Ingredients
- 3 bunches mixed colored beets (carefully washed)
- 3/4 cup olive oil
- Sea Salt to taste
- Ground pepper to taste
- 1/3 cup pine nuts
- 1 tablespoon fresh lemon juice
- 1 cup cooked chickpeas (drained)
- 1/2 cup fresh chopped basil leaves
- 1 sliced avocado
- 1 bag of arrugula salad
Instructions
- Pre-heat ove to 400 degrees F.
- Toss beets with olive oil and 1 teaspoon sea salt (or less)
- Place in roasting pan with 1/4″ of water
- Cover with foil
- Roast for 40 minutes (until tender)
- Let beets cool, remove skins and slice into 1/2″ slices
- Place in bowl and set aside
Directions For Chickpeas and Pine nuts
- Heat 2 tablespoons of olive oil in a pan, when very hot add chickpeas and cook about 5 minutes, shake pan frequently
- In another pan over medium heat, toast pine nuts until golden brown
- Combine the chickpeas and the pine nuts with the roasted beets toss
- Squeeze lemon juice over the entire bowl and serve over a bed of arrugula
